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NUTR 471 - Institutional Foodservice Procurement and Production (3).
Description: Principles of menu planning, quantity food purchasing, production and service. Notes: Offered in spring. Prerequisites: NUTR 221, 231, and 232; NUTR 371 with a grade of C or higher; and completion of general education mathematics and technology requirements.
3.000 Credit hours
3.000 Lecture hours
0.000 Lab hours
0.000 Other hours

Levels: Undergraduate
Schedule Types: Independent Study/Research, Lecture

Human Nutrition Department

Prerequisites:
Prerequisite for NUTR 471

General Requirements:
Course or Test: NUTR 221
Minimum Grade of D-
May not be taken concurrently.
and
Course or Test: NUTR 231
Minimum Grade of D-
May not be taken concurrently.
and
Course or Test: NUTR 232
Minimum Grade of D-
May not be taken concurrently.
and
Course or Test: NUTR 371
Minimum Grade of C
May not be taken concurrently.
and

Course Attribute: QUAN
Required Courses: 1
Minimum Grade of D-
May not be taken concurrently.
and

Course Attribute: TECH
Required Courses: 1
Minimum Grade of D-
May not be taken concurrently.

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Release: 8.7.2.4